Turkey Stuffed Peppers
Prep time
Cook time
Total time
Recipe type: Main
  • 2 pounds Lean Ground Turkey (You can use Any Ground meat)
  • 1 medium Onion, diced
  • 1 medium Carrot, shredded
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Montreal Steak seasoning
  • 1 Tbsp. Onion powder
  • 3 cloves of Garlic, minced
  • ½ Cup cooked Corn
  • 1 package Seeds of Change Quinoa & Brown Rice with Garlic (or 1 Cup cooked Rice)
  • 2 Tbsp. fresh Dill (or dill weed)
  • 2 Tbsp. Pasta Sauce
  • 2 Tbsp. Plain Greek Yogurt
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Grated Parmesan Cheese
  • 1 Cup Shredded Cheese
  • 4 -5 Large Bell Peppers
  • salt/pepper to taste
  1. Add oil to a large skillet and saute onion on Medium-Hi heat for two minutes or until softened.
  2. Add ground turkey, garlic powder, Montreal seasoning, onion powder, garlic, carrot, corn and salt/pepper.
  3. Break meat apart and cook for 15 minutes until no longer pink and cooked.
  4. Reduce heat to low. Stir in a package of Quinoa & Brown Rice with Garlic, dill, pasta sauce, yogurt, olive oil and Parmesan cheese.
  5. Mix well and turn off the heat.
  6. Adjust the flavor by adding salt and pepper, if needed.
  7. Cut peppers in half lengthwise and remove seeds and stem.
  8. Line baking dish with Parchment paper.
  9. Fill the bell pepper halves with meat/rice mixture.
  10. Cover the dish with foil. Bake in the Preheated at 400°F oven for 30 to 40 minutes.
  11. Remove the foil, add shredded cheese and bake opened for another 5 to 10 min, until cheese melted.
  12. The peppers should be still crunchy soft and the inside fully cooked.
  13. Serve with Sour Cream, Greek Style Sour Cream or the Nonfat Yogurt.
Recipe by Crafty Cooking by Anna at https://www.craftycookingbyanna.com/turkey-stuffed-peppers/